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Chicken Paprikash, one of Hungary’s signature comfort food dishes, is made with the country’s ...
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I discovered the love of cooking at age 7. Since that first cake that I baked for my dad’s ...
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I spent a year living in Europe, and six months of that was in Italy. Having eaten a lot of Italian ...
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I knew last week was going to be a good week. On Monday, I opened my Henry's Market weekly flier ...
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If the name of this dish alone doesn't pull you in, then let me explain to you how wonderful it ...
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Sustainable. Local. Organic. They've become culinary buzz words. They've caused confusion. What ...
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The second coolest thing about Swiss chard is that it cooks so darn fast. (The first coolest thing ...
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I generally don’t care for Sangria, except for when I’m in Spain - it just seems to taste better ...
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3¾ cups all-purpose flour
1 teaspoon salt
1¼ cups cold unsalted butter (2½ sticks), cut into small ... -
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon minced ginger (about 1/2-inch piece)
1 ... -
Adapted from Sunset Magazine
For the pots de creme:
1 cup heavy whipping
1 cup whole milk
1/4 cup ... -
1 1/2 pounds sweet potatoes, cut into small pieces
4 cups water
1 (3-inch) cinnamon stick
1 1/4 ... -
Wet rub:
Make a paste with the following ingredients to taste:
Corky’s dry BBQ rub (or any other ...
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Is there an uptick in the number of French restaurants in Los Angeles? I certainly hope so. ...
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On our recent summer "vacation" to the East Coast, we had one day to ourselves. Blissfully alone, ...
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It’s so darn good to get awaaaay. I’m bored with the predictable patterns of my home life: my ...
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Did you know July is National Hot Dog Month?
I guess it makes sense since this is the month when ...
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How did chicken sandwiches become so popular in the U.S.? Supply and demand. The emergence of large ...
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January is the traditional month for new diets. I get kind of amused reading this week's Time ...
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From the LA Times
As a child in Hebrew school, I was taught the story of the Hanukkah miracle: When ...
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This spring, during a trip to Long Island, I managed to fullfil one of my lifetime travel ...
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The backstory on the three ambitious, talented men that created Barolo Joe, a catering company and ...
Spring
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I get excited when I see fresh asparagus standing tall in the produce department at the grocery ...
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Oftentimes simplicity is the answer to most everything. Simple recipes with ingredients cooked in ...
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From the L.A. Times
To the uninitiated, the boysenberry may look like a big, blowzy, underripe ...
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Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. ...
Springtime in New York
Our Featured Authors
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When I think of my dad -- and if you know me, you know I always do think of him – it’s often ...
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People are always asking me what I'm going to do with my wine education. Most of them assume I'm ...
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When my oldest son left for his senior year of college in September, he was leaving the comfort ...